I want to get a down alternative comforter that is verry fluffy to put inside my duvet cover, what should I be looking for to read? I am buying it online so I cant physically feel itPLEASE HELP
OK Im an old country girl so here goesColor may be changed for awhile but it should come back with repeated useTake brillo pads and very hot water clean pan inside and out, till you can't see any rustRinse with hot water, dry completely, (i use paper towels, so it doesn't stain my cloth towels), wipe down inside and out with grease (old timers would use bacon grease) put in a low temp oven about 250, and just forget about it for awhile, this seasons the skilletAfter about an hour or so remove and wipe downNever soak an iron panIf you cook corn bread or fry something in it , just wipe it down with paper towel, if necessary wash quickly with hot water, wipe it down with paper towel, then put a little oil in it and rub over surface.Not a good pan for casseroles and such, good for corn bread or frying thoughTo answer your last questions, not harmful to use, food won't taste weird, seasoning should fix everything, if color is still off dont worry about it with repeated use it should come back to normal.After each use coat with a little oil then wipe off excess with paper towel
I do not think the rust will hurt you.we all need iron.but I would rub oil allover the inside of the fry pan.and put it in the oven for 20 minutes at 350 degrees.should take are of the problem
use something like shoebrush.
Get some steel wool, or an SOS pad, scrub the hell out of it, dry it very thoroughly immediately, and re-season itI like to do that by brushing cooking oil evenly and fairly lightly all over the pan, placing it in the oven at about 325F,, leaving it there for about 1/2 an hourThen take it out and wipe away any excess oil with a paper towel, let it coolThe beauty of a cast iron pan is that unless it rusts so badly that it pits, it can always recover from misuseYou pretty much have to leave one out in the yard for six months for it to get that bad, or keep it on a boat on salt waterCast iron pans tend to shed a bit of iron no matter what you do and often appear to be still dirty because of thatThat probably explains the staining you're seeingYou don't notice, usually, until you cook something very light coloured in them(mushrooms pick up the colour very badly; don't fry them in cast iron, they'll turn almost black), or when you wipe them out with something whiteIt's nothing to worry aboutI cooked a grilled cheese sandwich last night in my very well -seasoned panI wiped it out after with a paper towel and the paper towel came away greyishPerfectly normal.
